Recipe: Baby Dutch Babies With Blueberry Compote

Makes 12.

Note: Serve these with a dollop of yogurt, or shower them with powdered sugar. If you don't have two muffin pans, you can make these in one; they'll just get a little crowded. Nonstick pans work best. From Kim Ode.

• 1 c. flour

• 4 eggs

• 1 c. milk

• 1 tsp. vanilla

• 1/2 tsp. salt

• 2 tbsp. unsalted butter

Directions

Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, eggs, milk, vanilla and salt until smooth. Add cinnamon or nutmeg, if desired. Set aside to rest for 10 minutes. (This lets the flour fully absorb the milk and eggs.)

Cut each tablespoon of butter into 6 equal pieces (equal to 1/2 teaspoon) and place a piece in 6 of the 12 muffin cups, spacing them in every other cup; repeat with the second pan. Place pans in the oven until the butter melts, about 1 minute.

Place in the oven and bake for 20 minutes.

Once out of the oven, the puffs will immediately begin to deflate, forming a cup for the blueberry compote. Run a knife around the edges to remove, then fill and serve immediately.

Nutrition information per serving with compote:

Calories115Fat4 gSodium130 mg

Carbohydrates15 gSaturated fat2 gTotal sugars6 mg

Exchanges per serving: 1 carb, ½ medium-fat protein, ½ fat.

Makes about 1 1/2 cups.

Note: From Kim Ode.

• 2 c. fresh or frozen blueberries, divided

• 3 tbsp. water

• Zest of 1 lemon, or 2 tsp. lemon juice

Directions

In a medium saucepan, combine 1 cup blueberries, 3 tablespoons water, sugar and lemon zest or juice.

Cook over medium heat for about 10 minutes, stirring frequently, until the berries start to break down. Add remaining blueberries and cook for 5 more minutes. Serve warm or at room temperature.